"Jessica" wrote in message
...
Does anyone have experience making salmon skin rolls at home?
I am looking for a recipe and any related techniques.

Thanks much,

Jessica

Yes I make them at home sometimes.
The hardest part if you've never done this is probably making the sushi
rice.
You should get that done first.
You can use regular grade salmon as the skin will be cooked. Just make sure
that
the skin is there if you buy a filet. Upon opening make sure it is scaled,
if not, scale it.
Remove skin from filet, assuming you know how to filet/skin a fish. The
amount of
meat to leave on the skin is personal preference. Cut the skin into strips
and grill, or even
broil or cook in a frying pan till crispy but not overdone. It can get hard
if overdone.
Assuming you have bought the Nori, use scissors to cut the Nori into say 4 x
5 inch pieces.
Spread the sushi rice thinly (this is really important or the roll will get
too fat) in an area about
3 x 3 inches on the Nori piece. Place the crispy salmon skin strip (or
strips) diagonally and
roll the Nori into a cone. I like to places strips of Japanese cucumber in
there as well.
(Japanese cucumber has a thinner skin than American ones). You can close off
the nori on
the "cone" with a couple pieces of rice. Some people suggest using wasabi to
do that but I
prefer to have the wasabi with the soysauce.
I haven't looked on the net for any official recipe but I'm sure they must
be out there
somewhere.